|
Classic
Cook Books
< last page | next page >
page 140
dish, or in glasses, or on a trifle, and ornament with sweetmeats, or with green
citron-peel, or angelica, cut very fine and tastefully. It can likewise be iced.
CHANTILLY BASKET.
Dip in sugar, prepared to the seventh degree, small ratifias; stick them on a
dish, in whatever form your fancy may dictate; then take larger ones, and having
dipped them in the sugar, build up the basket, by sticking them together, until
about six inches high; make a rim of candy, or drops, and a handle of the boiled
sugar; put the handle across the basket, and when you want to use it, fill it
with triffle or whip. This makes a beautiful ornament for a supper; it looks
well, filled with kisses or candy.
TO SPIN CARAMEL.*
Boil the sugar until it comes to the seventh degree; this you can tell by
dropping a spoonful in a cup of water, if it remains hard it is just right;
squeeze in the juice of a lemon, and let it remain one minute longer over the
fire; then set the pan into another of cold water; have a mould of any shape you
please, oil it over with sweet oil; drop a spoon or fork into the sugar, and
throw it over the mould in fine threads, until it is quite covered; make a
handle of the caramel, trim as you fancy.
*Caramel is sugar boiled to the degree by some called crack.
< last page | next page >
Classic
Cook Books
|
